inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Next up in Mario Batali's How To Tuesdays series? How to wet brine a bird.
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To brine or not to brine should no longer be a question. We already know that if you do it right, brining can make for the most tender white meat, the juiciest dark meat, and the crispiest skin. The question this year? Not should we brine, but how we should do it.
We're strong ambassadors of the dry brine (see here), but there's another, more traditional way: the wet brine. Watch as Chef Josh Laurano of Tarry Market shows us how to pull it off.
Got anything you want to learn from the Batali chefs? Let us know in the comments!
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.